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<p>The increased demand for the development of healthy snack items is observed worldwide. Chips are the most widely consumed snack, enjoyed by individuals of all ages throughout the year. Regarding the issue, the objective of the study was to replace existing snacks with some healthier options by using different concentration levels (0–10%) of <i>Moringa oleifera</i> leaves to develop tortilla chips and to evaluate their physical, nutritional, textural, and antioxidant activity. With increased concentration levels of <i>Moringa oleifera</i> leave powder (MLP) the protein content increased along with antioxidant activity and calcium content as compared to the control sample. The hardness also increased as the incorporation of MLP levels increased. Tortilla chips incorporated with MLP were obtained to have a greener color as obtained from L*, a*, and b* values. All the formulations were fried at three different time-temperature combinations (160, 170, 180ºC temperature and 40, 60, and 80&#xa0;s time) to optimize the process parameters for frying conditions for the development of MLP-based tortilla chips. Overall, the addition of MLP could be a good alternative to a healthy choice of chips with better nutritional characteristics.</p> Graphical Abstract <p></p>

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Optimization of frying conditions for the development of Moringa oleifera leave-based tortilla chips and its quality evaluation

  • 期刊论文

  • 发表日期：

    2025年4月8日

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  • Payel Dhar,
  • Gaurav Sanghvi,
  • Amar Shankar,
  • K. Satyam Naidu,
  • Jadhav Balaji,
  • A. Bhowmik

摘要

The increased demand for the development of healthy snack items is observed worldwide. Chips are the most widely consumed snack, enjoyed by individuals of all ages throughout the year. Regarding the issue, the objective of the study was to replace existing snacks with some healthier options by using different concentration levels (0–10%) of Moringa oleifera leaves to develop tortilla chips and to evaluate their physical, nutritional, textural, and antioxidant activity. With increased concentration levels of Moringa oleifera leave powder (MLP) the protein content increased along with antioxidant activity and calcium content as compared to the control sample. The hardness also increased as the incorporation of MLP levels increased. Tortilla chips incorporated with MLP were obtained to have a greener color as obtained from L*, a*, and b* values. All the formulations were fried at three different time-temperature combinations (160, 170, 180ºC temperature and 40, 60, and 80 s time) to optimize the process parameters for frying conditions for the development of MLP-based tortilla chips. Overall, the addition of MLP could be a good alternative to a healthy choice of chips with better nutritional characteristics.

Graphical Abstract